Fudgy Brownie Balls — Looking for things to make with brownie mix? Look no further! These brownie balls are made with brownies, chocolate frosting, and dipped in melted chocolate! The combination of all that rich chocolate is absolutely PERFECT!
Brownie Balls Recipe
These brownie balls are made from brownies (use a box mix or your favorite homemade recipe), chocolate frosting, and are dipped in melted chocolate! This trifecta of rich chocolate is absolutely perfect.
Brownie balls will cure any late-night chocolate craving. Brownie balls make great gifts, such as hostess gift or a Mother’s Day or homemade birthday gift, because they keep incredibly well, up to two weeks in the fridge.
They’re great for the Christmas season, as well as Valentine’s Day, or anytime that chocolate is calling your name.
This is one of my favorite brownie mix recipes! The brownie truffles taste homemade, but secretly they took minimal effort on your part!
Ingredients in Brownie Balls
I cannot think of an easier recipe and with such a short ingredient list — just three main ingredients in fact!
- Brownie mix, prepared as directed (homemade brownies may be substituted)
- Prepared chocolate frosting (homemade frosting may be substituted)
- Chocolate melting wafers (chocolate chips may be substituted)
- Sprinkles, optional
There are so many different things to do with brownie mix, but this has got to be the easiest recipe ever!
How to Make Brownie Balls
Step 1: Prepare the brownie mix according to the package directions for an 8×8-inch baking dish. For best results, let the brownies cool completely before using — I like to make them the day before.
Step 2: Break the brownies up into large chunks and add them to a large bowl or stand mixer fitted with a paddle attachment. Mix all of the larger pieces are gone, then beat in the frosting.
Step 3: Line a baking sheet with a Silpat or parchment paper and use a medium cookie scoop to portion out the brownie mixture and roll into balls.
Step 4: Place the balls on the prepared baking sheet. The mixture should be soft and shapable but not leave a sticky residue on your hands. If it is sticky, try chilling for 30 minutes before shaping.
Step 5: Melt the melting wafers in 30-second intervals, stirring between each, until fully melted.
Step 6: Drop the balls, one at a time, into the chocolate and use a spoon to coat. Use a fork to remove the ball from the chocolate and tap to remove any excess chocolate. Additionally, you can use a toothpick or another fork to help slide the ball off of the fork and back onto the baking sheet.
Step 7: Sprinkle with desired sprinkles before the chocolate sets, or allow the chocolate to set slightly before drizzle additional chocolate over the top.
Step 8: Let the brownie balls set fully at room temperature for about 30 minutes before consuming or packing up.
Can I Melt Chocolate Chips Instead of Melting Wafers?
Yes, you can also use chocolate chips rather than the melting wafers. However, chocolate chips don’t melt as easily or as consistently.
If you’re going this route, I would melt about 3 cups chips along with 1 teaspoon vegetable shortening, such as Crisco, or 3 teaspoons vegetable or coconut oil.
This really helps the chocolate stay smooth and not set up overly quickly. It also allows the chocolate to have a smooth finish and not be super hard to bite into once it sets.
What Brand of Brownie Mix Is Best?
This recipe should work with any brand of box mix, but I prefer the Ghirardelli Double Chocolate. It’s important that you don’t use a brownie mix that has extra additions like fudge sauce or is overly gooey because they will be too soft for this recipe. Look for a regular fudge brownie mix.
Can I Make Homemade Brownies Instead?
A homemade recipe will also work! Look for a classic brownie that isn’t overly fudgy and dense. My Boyfriend Brownies would be a good one to try for this recipe.
What Kind Of Frosting Is Best?
I used Duncan Hines shelf stable Creamy Chocolate Frosting. However, any brand of chocolate frosting will work.
Can I Use Homemade Frosting?
Yes, homemade frosting can also be used, make sure to use a buttercream-like frosting and not a whipped cream base.
If using homemade frosting, these balls should definitely be refrigerated.
Flavor Variations to Try
This brownie ball recipe can be used to make different flavor variations. With just one recipe, you can make so many desserts with brownie mix!
- You can replace half of the frosting with peanut butter for a peanut butter version. Make sure to use a traditional no-stir peanut butter, like Jif or Skippy.
- Replace some of the frosting with Nutella for chocolate-hazelnut brownie truffles.
- You could add in 1 cup of crushed Oreos for Oreo Brownie Balls. The frosting will need to be increased by ¼ cup.
Tips for the Best Brownie Balls
I definitely recommend scooping the brownie and frosting mixture out with a medium cookie scoop. This allows all of the brownie balls to be a uniform size and I think the overall appearance just looks better.
A medium cookie scoop holds 1.5 tablespoons for those who don’t have one and need to measure using a set of measuring spoons.
However, for anyone who does any type of cookie-baking, having a variety of cookie scoops in your arsenal is instrumental!
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Fudgy Brownie Balls
Looking for things to make with brownie mix? Look no further! These brownie balls are made with brownies, chocolate frosting, and dipped in melted chocolate!
Ingredients
- one 18-ounce box fudge brownie box mix + ingredients from the box
- 1 cup chocolate frosting
- 3 cups chocolate melting wafers (3 cups chocolate chips may be substituted)
- Sprinkles, optional
Instructions
- Prepare the brownie mix according to the package directions for an 8x8-inch baking dish. For best results, let the brownies cool completely before using - I like to make them the day before.
- Break the brownies up into large chunks and add them to a large bowl or stand mixer fitted with a paddle attachment and mix until crumble and all of the larger pieces are gone.
- Add the chocolate frosting and beat in until fully incorporated.
- Line a large baking sheet with a Silpat, parchment or wax paper.
- Use a medium cookie scoop to portion out the brownie mixture and roll into balls between your hands briefly to smooth out the ridges from the cookie scoop. The mixture should be soft and shapable but not leave a sticky residue on your hands. If it is sticky, try chilling for 30 minutes before shaping.
- Place the balls on the prepared baking sheet.
- Melt the melting wafers* in a wide mouth glass at 30-second intervals, stirring between each, until fully melted. If using chocolate chips, add 1 teaspoon vegetable shortening such as Crisco or 3 teaspoons vegetable or coconut oil to the chocolate chips to provide a better texture and finished result.
- Drop the balls, one at a time, into the chocolate and use a spoon to coat. Use a fork to remove the ball from the chocolate and tap to remove any excess chocolate. Use a toothpick or another fork to help slide the ball off of the fork and back onto the baking sheet.
- Sprinkle with desired sprinkles before the chocolate sets, or allow the chocolate to set slightly before drizzle additional chocolate over the top.
- Allow the balls to set fully at room temperature for about 30 minutes before consuming or packing up.
Notes
*I used milk chocolate but semi-sweet or dark chocolate can also be used.
Storage: Brownie Balls can be stored in an airtight container for up to 5 days at room temperature or in the fridge for up to 2 weeks. To freeze, place the balls in freezer bag and squeeze out any excess air and freeze for up to 3 months. Let thaw at room temperature.
Nutrition Information:
Yield:
28Serving Size:
1Amount Per Serving: Calories: 233Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 102mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 3g
Favorite Brownie Recipes:
The 15 Best Brownie Recipes – The BEST 15 scratch brownie recipes that are FAST, EASY, and decadent!! If you LOVE super fudgy, rich brownies and are a chocaholic, SAVE these recipes!!
These are definitely going on my Xmas trays this year! A quick and easy recipe – and who doesn’t like brownies and chocolate, right?Thanks so much for all your hard work in getting these yummy recipes out to us!And I truly appreciate you advising us that the medium cookie scoop you used = 1.5Tbsp. I have found there’s no size consistency among manufacturers, and many of them don’t contain the quantity on either the packaging, or the scoop itself. A few months back, I purchased what was labeled a medium scoop, only to find out, when giving it a 1st wash, & measurement confirmation, that it actually = 2Tbsp. Very frustrating, to say the least!
There is NO consistency among scoops and it’s one of my biggest pet peeves. As there is a huge different in a 1 inch or 2 inch ball of dough – from cook/bake times to overall recipe yield quantities – and more. With something that’s nobake after it’s in a ball, it’s not the biggest issue but when raw cookie dough, a 1 inch vs. a 1.5-inch or a 2-inch ball of dough will cook at very different rates so it’s important for me to be as precise as I can with my instructions for my readers. Enjoy!
Made these for New Years Party and they were a big hit. Many requests for recipe. I followed the recipe exactly. The instructions and pictures were the best I have ever ran into. You really can’t make a mistake they were so thorough and very thought out. Can’t wait to try some of the other variations suggested. Thank you.
Thanks for the 5 star review and I’m glad these were a big hit and I truly appreciate you telling me that my instructions and photos were the clearest you’ve ever found. Thank you!
I will try these My Daughter makes Oreo balls every Christmas .she uses cream cheese and Oreos in food processor, then dip in chocolate. They have been a family favorite.
I have made the cream cheese version, too! Can’t go wrong either way with cream cheese or frosting and yes, always a family fave!